Andy Hanacek, Editor-in-chief, recently sat down with Howard Bender, CEO of Schmaltz Products, to discuss the  company's newest product — Schmacon — which was the talk of the Restaurant Show floor in Chicago earlier this year. In fact, the product received a Food and Beverage Innovations award from The National Restaurant Association, and it now stands on the precipice of a national roll-out. 

Richie Jenkins, senior director of marketing for Butterball Foodservice, offers insight into the burger market and how his company's turkey burgers fit into the macro marketplace that is experiencing an "upscaling" of offerings.

Gregory Bloom, contributor to The National Provisioner and Independent Processor, sat down with investigative journalist Nina Teicholz, who reveals that everything we know about dietary fats may be wrong.

While at the National Restaurant Association Show in Chicago, Andy Hanacek, Editor-in-Chief, had the chance to chat with John Lundeen, Senior Executive Director of Market Research, National Cattlemen's Beef Association, about beef trends in foodservice.